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With Salt and Wit

Laugh Often. Eat Well.

74 February 19, 2014 Allergy Friendly

Sweet Potato Curly Fries with Chipotle Lime Aioli

Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible!

Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible! #paleo #healthier #spiralized #fries” alt=”alt description” />

Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible! #paleo #healthier #spiralized #fries

You can’t have one without the other.

Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible! #paleo #healthier #spiralized #friesSometimes in life, pairs just really compliment and make the other a million times better. Just think.

Peanut butter and Marshmallow fluff.

Wine and cheese.

Burger and fries.

What would a burger be without fries? Devastating to think about. You can bet your bottom dollar that if sweet potatoes are on the menu that they will be ordered. And completely devoured. They are sweet, salty, crispy and amazingly delicious.

Recently I bought a Paderno Spiral Vegetable Slicer, and it has become our favorite kitchen gadget by far! The possibilities are endless.

Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible! #paleo #healthier #spiralized #fries

As I mentioned in my just a few days ago, we have become quite fond of a local burger joint. Rustic, modern, industrial type decor with out of this world creative burgers, sandwiches and wide array of side items to complement any meal.  I fell in love there, twice. With their crunchy and sugary sweet potato fries along with their shoestring onion straws. Ahhh meh gawd. Light, airy, crunchy, salty. They serve a mound of these babies to you and luckily it feels like a never ending pasta bowl as I barely made a dent in them regardless the feeling of needing to be rolled outta there!

The next morning, my wheels started turning. I spotted my spiralizer and away I went on my sweet potatoes. Homemade curly fries are restaurant quality with their flavor and crunch, yet easier on the wallet and waist line. I bake them at a high temp to ensure an extra crisp.

Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible! #paleo #healthier #spiralized #fries

Just as any burger can’t be without fries, I have not forgotten a dipping accompaniment for these crunchy duds. Just as my chipotle lime aioli paired perfectly with my cajun chicken sliders, it makes these sweet potato curly fries taste a like a million bucks. That’s a win in my books!

Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible! #paleo #healthier #spiralized #fries

Sweet Potato Curly Fries with Chipotle Lime Aioli

Homemade Sweet Potato Curly Fries with Chipotle Lime Aioli are a healthier spin off the classic sweet potato fry. Crispy, sweet, spicy and irresistible!

5 minPrep Time

40 minCook Time

45 minTotal Time

Yields 4

Author:

Megan

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Ingredients

  • 2 large sweet potatoes
  • Olive Oil spray
  • Salt and Pepper, to taste
  • Chipotle Aioli:
  • 1 cup greek yogurt
  • 1/2 a lime, juiced
  • 1/2 large chipotle in adobo pepper
  • Salt and Pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Spiralize sweet potatoes.
  3. Line baking sheets with parchment paper. Add sweet potatoes and spread out evenly. Spray with olive oil and season with salt and pepper.
  4. Bake for 35-40 minutes or until crispy.
  5. Meanwhile, for the aioli, combine greek yogurt, lime juice and chipotle pepper in a blender. Puree well and taste for seasoning and spiciness. If you want it spicier, add more liquid from the chipotle in adobo can. Serve with fries and devour!

Notes

*This is the spiralizer I use and love!
*Recipe Updated January 2017 - Nutritional Info updated to include Chipotle Aioli

7.8.1.2
41
https://withsaltandwit.com/sweet-potato-curly-fries-chipotle-lime-aioli/

Click Here for Nutritional Information

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

74

Categories: Allergy Friendly Tags: fries, gluten free, healthy, paleo, side dish, spiralized, sweet potatoes, vegetables

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Reader Interactions

Comments

  1. Bailey K. says

    February 19, 2014 at 11:25 am

    Oh my gosh yum! This right here may be the reason I finally buy myself a spiralizer! :)
    Reply
    • Meg says

      February 19, 2014 at 11:29 am

      Bailey, thank you! I promise you, you will loveeee it!! They are insanely delicious!
      Reply
      • Nancy Hehmann says

        May 14, 2014 at 8:54 am

        I can't get sweet potatoes to work on my spiralizer. They seem too hard is there a trick. I would love it if you would email your answer. I do love doing zucchini !
        Reply
      • Lindy says

        March 6, 2015 at 9:59 pm

        45 minutes at 400 degrees? Within ten minutes half were burnt,. Come on, never again. Still in training?
        Reply
        • Meg says

          March 7, 2015 at 6:58 am

          I am sorry to hear they burnt, Lindy. I have made these many times and they have never burned so I am wondering if your oven was running hot or if you had all small pieces? As the small pieces cook faster than the larger ones. And, I think we are always still in training as we should always continue to learn. Have a great weekend!
          Reply
        • Maggie says

          May 15, 2017 at 9:21 pm

          Lindy calm the heck down. They are sweet potatoes. got dam.
          Reply
      • Rachel says

        February 7, 2016 at 7:43 am

        how hard are the sweet potatoes to spiralize?
        Reply
        • Meg says

          February 7, 2016 at 7:48 am

          They are fairly easy with the paderno spiralizer but sweet potatoes in general are a harder vegetable so a bit I'd arm power will be needed. Enjoy!
          Reply
    • Cathy says

      December 5, 2014 at 7:22 pm

      For dip....mayo and siracha....that's it....perfection.
      Reply
      • Meg says

        December 5, 2014 at 7:43 pm

        I couldn't agree more, Cathy!
        Reply
  2. Mandy@ TheHouseholdHero.com says

    February 19, 2014 at 12:46 pm

    I love Sweet Potato fried, so this is perfect to do for a fun twist. I need to add that slicer to my birthday wish list!!
    Reply
    • Meg says

      February 19, 2014 at 2:40 pm

      Thank you! You will definitely fall in love with it, Mandy!
      Reply
  3. neatly-packaged says

    February 19, 2014 at 2:29 pm

    Wow this looks delicious!! Thank you so much for sharing :) I enjoy reading your blog! http://neatly-packaged.blogspot.com/
    Reply
    • Meg says

      February 19, 2014 at 2:46 pm

      Oh thank you so much! I appreciate that :)
      Reply
  4. Marjorie says

    February 19, 2014 at 2:40 pm

    Love my spiralizer!
    Reply
  5. Alaina {Fabtastic Eats} says

    February 19, 2014 at 11:10 pm

    oh boyyy! Im a huuuuuge sweet potato fry lover too. We always order them if offered! I love these curly fries! Trying to make sweet potato fries crunchy at home, without frying them is near impossible! what a great idea...just one more reason I need top hop on the spiralizer train!
    Reply
    • Meg says

      February 20, 2014 at 6:32 am

      I keep tell ya! I am just tempting you with every recipe...! And sweet potatoes are another one of those ingredients that I buy in bulk and hoard for the perfect recipe since I can't get enough!
      Reply
  6. Erin at Hi Lovely! says

    February 20, 2014 at 10:52 am

    Oh my! I need a spiralizer STAT! These look incredible!
    Reply
    • Meg says

      February 20, 2014 at 5:36 pm

      I agree...you need to get on that ;) And thank you!
      Reply
  7. Richetta Blackmon says

    February 20, 2014 at 11:10 am

    I love sweet potato's I am going to have to try my hands at this
    Reply
    • Meg says

      February 20, 2014 at 5:36 pm

      You will love them for a fun twist on the delicious sweet tators!
      Reply
  8. Joie says

    February 21, 2014 at 1:52 pm

    These caught my eye because they look so good. My family would love having these to change up our everyday meals.
    Reply
    • Meg says

      February 22, 2014 at 7:32 am

      Oh thank you Joie! I hope you enjoy them...it is a great family meal. It makes a ton!
      Reply
  9. Michelle F. says

    February 21, 2014 at 7:52 pm

    That looks so good. I love sweet potatoes. i want one of those spiralizers!
    Reply
    • Meg says

      February 22, 2014 at 7:35 am

      Thank you! I agree...you NEED a spriralizer! It will change the way you think about meals!
      Reply
  10. Jennifer Saarinen says

    February 24, 2014 at 9:55 pm

    I love sweet potatoes but I can't remember the last time I actually cooked with them. Don't know why. These fries look really good and they're fun for the kids as well. Thanks!
    Reply
    • Meg says

      February 25, 2014 at 5:40 pm

      Definitely sounds like sweet potatoes are in your future, huh?! Enjoy!
      Reply
  11. Gigi - My Fab Fit Forties says

    February 26, 2014 at 2:32 pm

    These look absolutely fantastic - I need to get a spiral slicer ASAP. I've pinned this to come back to soon!! Thank you!
    Reply
    • Meg says

      February 27, 2014 at 7:35 am

      Thank you Gigi! I agree...you do need to get on ASAP!
      Reply
  12. Alice Huntington says

    March 23, 2014 at 8:29 pm

    How difficult was it putting the sweet potatoes through the spiralizer?? What kind of spiralizer did you use? From reviews that I have read in the past I thought because of the denseness of a sweet potato, they are difficult to put through the spiralizer??? I sure would love to give this recipe a try.
    Reply
    • Meg says

      March 24, 2014 at 6:40 pm

      Hi Alice! It is not difficult at all! It does take a bit more 'muscle' than spiralizing a zucchini. I use the Paderno Spiral Vegetable Slicer and I highly suggest it! Hope you give this recipe a try!
      Reply
  13. Shana says

    May 14, 2014 at 5:05 pm

    Mine turned out soggy. I used the larger size curly slicer. Should I have used the smaller?
    Reply
    • Meg says

      May 15, 2014 at 5:22 am

      I am sorry to hear that! I have a couple of thoughts on why they didn't turn out...the larger size needs longer to cook to get crispy, or you spaced them too close on the pan so they steamed rather than dried out. I hope you try them again but I suggest using the smaller spirals to get that extra crisp!
      Reply
  14. RoadLord says

    December 6, 2014 at 11:03 pm

    Man, so simple and good! Love your take on aioli, easy and healthy. Have had some chipotles hanging out for a while, now I know what to do with them. Just gotta go get a spiralizer, after all the cool stuff I've seen made with them, I can't believe I haven't already got one! Thanks!
    Reply
    • Meg says

      December 7, 2014 at 6:27 am

      Exactly! Simplier the best for sure. And I agree, you need to get a spiralizer. It will change your life :)
      Reply
  15. Mimi R says

    January 25, 2015 at 7:48 pm

    I have tried these twice and the second time I even doubled the baking time and they were still a little soggy. Any advice to get them to crisp up? I checked the oven temp, seems to be fine.
    Reply
    • Meg says

      January 25, 2015 at 8:54 pm

      I am sorry to hear that Mimi! Did you lay them on a single layer? The more you spread them out the less they will steam and the more they will crisp up. Hope that helps!
      Reply
      • Christine says

        February 15, 2016 at 7:07 am

        Would you ever sweat sweet potatoes before cooking them? (Salt them and let them sit for an hour and then not sure if you rinse or not?)
        Reply
        • Meg says

          February 15, 2016 at 8:07 am

          Hi Christine, I can't say as I have never tried that. But give it a try if you think it may work!
          Reply
    • cookinmom says

      January 21, 2017 at 3:15 pm

      Put them under the broiler for a few minutes!
      Reply
      • Meg says

        January 22, 2017 at 6:27 am

        That is genius! Thank you!!
        Reply
  16. Melanie says

    June 4, 2015 at 11:34 am

    These look amazing! One question, I can't ever get my sweet potato to crisp up... someone suggested soaking them in cold water beforehand. I have a spiralizer and have baked them in the oven, but they never turn out crispy. Are yours?
    Reply
    • Meg says

      June 4, 2015 at 1:33 pm

      Hi Melanie! I do get mine crispy, but you have to spread them out onto a thin layer; more than likely on two large sheet trays. If you layer them, they steam rather than crisp. I have not tried the soaking method but I have heard it works! Worth a try!
      Reply
  17. Kelly says

    June 11, 2015 at 3:01 pm

    Do you peel the sweet potato before spiralizing? I typically always peel them before eating them, but I noticed you didn't mention it in the ingredients / directions and if I can get away with not peeling a sweet potato, I'd love to know!
    Reply
    • Meg says

      June 11, 2015 at 5:43 pm

      Hi kelly! You can peel or not peel. It is up to you!! Enjoy :)
      Reply
  18. Christine says

    February 15, 2016 at 7:09 am

    Question about using the spiralizerfor fries... Do you cut them every so often or just cut them after you finish with the spiralizer? Making these tonight with fish tacos!!!
    Reply
    • Meg says

      February 15, 2016 at 8:08 am

      Yes! That is a great idea so that they are more uniform in shape. Just make sure to keep them in a very thin layer so they don't steam; rather crisp up. And I would maybe try to the middle spiralizer. I have gotten better results with those! Enjoy!
      Reply
  19. Natalie says

    April 2, 2016 at 11:03 am

    Hi I just tried these today - baked for 30 minutes but they came out as black as burnt can possibly be. I guess I could try for 20-25 mins but thinking that they may still have a raw taste then? By the way, I have tried another recipe a while back that only stated 10 minutes - but then they were soggy and raw. Seems a lot of variation in times etc... I hope there is some way they work, I like the idea :(
    Reply
    • Meg says

      April 2, 2016 at 2:26 pm

      I am sorry to hear that! I wish I could say what went wrong but a few tips are to keep them in a very thin layer rather than stacking them. And maybe your pieces were smaller than mine? Sorry again to hear yours were burnt!
      Reply
      • natalie says

        April 3, 2016 at 4:33 pm

        No worries, I will try again! Thanks!
        Reply
        • Meg says

          April 3, 2016 at 4:46 pm

          Good to hear! Thanks!
          Reply
  20. Michael Lamond says

    May 11, 2016 at 7:21 am

    Do you have general amounts for your chipotle aioli recipe from sweet potato fries? Otherwise they are yummy!
    Reply
    • Meg says

      May 11, 2016 at 7:24 am

      General amounts, as in serving size? I just serve it on the side but around 2 tablespoons is a serving! So glad you enjoyed them!
      Reply
      • Michael Lamond says

        May 11, 2016 at 3:31 pm

        What I meant to ask is proportions of the ingredients in the recipe....Thanks!
        Reply
        • Meg says

          May 13, 2016 at 8:44 am

          In the recipe above, the 'Chipotle Aioli' is a link. Just click that and it will take you to the recipe that has the proportions of the ingredients! Enjoy!
          Reply
  21. Rueth says

    April 9, 2017 at 4:51 am

    It seems from the comments that people are having problems with the cooking times. I'm used to this as my oven is temperamental so I take the temperature and cooking time as a guide only. Often moving the oven tray up or down just one shelf can make a huge difference. To get them crispy I actually cooked them at a much lower temperature for a much longer time, turning them occasionally. I think its just trial and error and that its important to keep a close eye on them the first few times you make them. I also soaked my spirals in salt water for half an hour and then blootted them dry. My mother has always done this with her roast potatoes to make them crispy, something about getting the starch out I think...
    Reply
    • Meg says

      April 11, 2017 at 1:17 pm

      Thank you so much for your tips! And I agree...even when I make them now, the cooking times very.
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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All Images and content are © With Salt and Wit. Please do not republish without prior consent. If you wish to share a recipe, please simply rewrite the directions, in your own words, with your own photos, and link back to the specific post to provide credit. If you have any questions or wish to republish anything, please contact me: megan {at} withsaltandwit {dot} com

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